这个蛋糕不止味道清馨,而且还有个特别之处:你看到表面那些像“微波海绵蛋糕”的不规则装饰物了吗?那是用果冻打发的——你没听错,是果冻!这是昨天我们介绍的大帅哥Miquel Guarro Carreras(下图)创作的一个灰常得意的作品而且不止这些,装饰的“青苹果”切片,居然也不是苹果!~配方中告诉你一切如何搞定

(▲ Miquel Guarro Carreras ▲)

这些都是他的作品,无一不是逼格惊天

巧克力玩儿的太666了(随便戳下图穿越看大图)

这是今天要用到的模具:Eclipse

开始看配方吧(至于罗勒嘛,淘宝呗)

罗勒青柠青苹果

by Miquel Guarro Carreras

配方量:6个蛋糕

模具:Eclipse(规格:直径18cm)

杏仁柠檬酥脆粒

118克 无盐黄油(82%)

96克 砂糖

128克 低筋面粉

106克 杏仁粉

1个 柠檬屑

2克 细盐

1、将青柠檬皮屑与面粉在料理机内搅拌至完全混合。黄油软化,加入全部固体粉类(砂糖、面粉、杏仁粉。盐)。揉搓成结实的面团,做成圆柱形,冷冻。

2、用绞肉机快速绞成一段一段的自然的“面条”形(或者在粗孔晾晒网上摩擦也可以)。

3、松散的铺在硅胶烤盘上。

4、风炉160℃烘烤16分钟至烤熟。

重塑柠檬酥脆片

385克 杏仁柠檬酥脆粒(配方见上)

140克 34%白巧克力(Zéphyr)

1个 青柠檬皮屑

1、白巧克力融化,然后将青柠皮屑洒在巧克力上。

2、将巧克力与信任柠檬酥脆粒混合拌匀。

3、每个模具(直径14cm的圆环)内铺入80克,抹平表面,冷冻。

罗勒海绵蛋糕

115克 巴氏灭菌蛋黄

65克 砂糖#1

15克 罗勒精油

320克 巴氏灭菌蛋白

140克 砂糖#2

15克 转化糖浆

162克 低筋面粉

90克 杏仁粉

56克 新鲜罗勒叶

1克 细盐

1、将蛋黄与砂糖#1混合开始打发,同时将打败与砂糖#2和转化糖浆打发。

2、料理机中将面粉、杏仁粉和罗勒叶混合搅拌为均匀的绿色粉状,过筛(注意:此步骤在使用时再开始操作,否则罗勒叶会氧化变色)。

3、将罗勒精油加入到“步骤1”的蛋黄/砂糖中。然后将一小部分的蛋白霜(步骤1)加入拌匀并轻轻拌入“步骤2”的粉状材料,再将剩余的蛋白霜拌入。

4、倒入烤盘并抹平(烤盘规格:1.4cm高,60x40cm),以200℃烘烤8-9分钟。

5、出炉冷却后,裁切为直径14cm的圆片,冷冻待用。

青苹果白巧甘纳许

332克 34%白巧克力(Zéphyr)

8克 吉利丁片

105克 青苹果果茸#1

420克 青苹果果茸#2

15克 鲜青柠檬汁

1、将105克青苹果果茸加热至60℃,加入冰水泡软并挤干水分的吉利丁片拌融。然后将之与融化的白巧克力混合并用均质机充分搅拌乳化。

2、最后再将剩余的420克青苹果果茸和青柠檬汁加入拌匀,降温至28℃。

青苹果罗勒果冻

210克 青苹果汁(带皮榨汁)

24克 青柠檬汁

274克 青苹果果茸

125克 罗勒汁

90克 葡萄糖浆(右旋糖)

25.5克 明胶粉(Instangel)

1、将100克青苹果汁与青柠檬汁和葡萄糖加热至60℃,然后倒入剩余的青苹果汁、苹果果茸和罗勒汁中拌匀,再加入明胶粉并用手持均质机/搅拌棒充分搅拌乳化,冷藏30分钟后,打发(用于装饰表面和夹层)。

2、将一条高度为3.5cm的透明塑料围边围在重塑柠檬酥脆片的周围,将130克的青苹果白巧甘纳许均匀挤在酥脆片上,铺上一片裁切好的罗勒海绵蛋糕,冷冻。再将打发的青苹果罗勒果冻挤满至塑料围边的高度,继续冷冻,最后整体作为夹心和封底使用,剩余的打发果冻用于表面装饰。

青苹果白巧克力慕斯

615克 青苹果果茸

80克 菊粉

1.4克 黄原胶

26克 鲜榨柠檬汁

16.6克 吉利丁片

466克 34%白巧克力( Zéphyr)

295克 巴氏灭菌蛋白

215克 葡萄糖(右旋糖)

285克 打发淡奶油

1、将青苹果果茸与菊粉和黄原胶混合在一起,用均质机搅拌均匀后静置15分钟。

2、将青柠檬汁与20%的“步骤1”液体混合加热至60℃,加入冰水泡软并沥干水分的吉利丁片拌融。

3、将这两部分混合在一起逐渐倒在融化的45℃的白巧克力上,用手持均质机(搅拌棒/handblender)充分搅拌乳化,待温度降至26℃。

4、将蛋白与葡萄糖一起加热至55℃,打发为蛋白霜(瑞士蛋白霜的制作方式)。

5、蛋白霜温度降至26℃左右时,与“步骤3”的甘纳许混合拌匀,最后再将打发的淡奶油拌入。

绿巧克力→苹果皮

500克 29%白巧克力

2.4克 绿色脂溶性色素(天然)

1.8克 白色脂溶性色素(天然)

1.6克 黄色脂溶性色素(天然)

1、将白巧克力融化至45℃,加入色粉。

2、用手持均质机充分搅拌(注意不要搅入气泡)。

巧克力“苹果”切片

1、将调温的绿色巧克力灌入模具内一薄层,模具规格:5cm、4cm、3cm半球模具。

2、绿色涂层巧克力结晶凝固后,挤入调温的白巧克力,静置待其结晶。

3、脱模后在热的平面上摩擦至所需厚度,要注意不要将表面的一层绿色破坏。

4、再用调温的黑巧克力在每个表面挤两个“苹果籽”。

5、最后喷薄薄的一层可可脂。

白色天鹅绒巧克力喷砂

600克 29.2白巧克力( Blanc Satin™)

400克 可可脂

将巧克力与可可脂分别融化至40-50℃,然后混合在一起拌匀。

将315克青苹果白巧克力慕斯挤入模具内,并放入夹层(打发果冻、罗勒蛋糕、甘纳许、酥脆层),冷冻。

1、脱模,表面放不规则的打发的青苹果罗勒果冻。

2、用喷枪将整体喷上白色天鹅绒巧克力喷砂。

3、放上装饰的“苹果”和罗勒叶。

Green apple & Lime & Basil

by Miquel Guarro Carreras

6 cakes made with "Eclipse" molds, 18 cm in diameter

Almond and lime crumble

118g butter, 82% fat

96g granulated sugar

128g cake flour

106g almond powder

1u lime zest

2g fine salt

Grate the lime over the flour and mix in a food processor until the zest is completely incorporated. Soften the butter and add all the solids. Knead until a firm dough is obtained. Give the shape of cylinders and freeze.

Grind the cylinders with the help of a meat grinder.

Scatter over silicone mats. Bake in a convection oven for 16 mintes at a humidity factor of 0% for 16 minutes.

Reconstructed lime crumble

385g almond and lime crumble

140g Zéphyr white chocolate, 34% cocoa

1u lime zest

Melt the white chocolate and grate the lime over it .

Mix the chocolate with the almond and lime crumble.

Pour 80g into rings, 14 cm in diameter , and smooth the surface. Freeze.

If we use a crumble more or lessbalanced in terms of size, it will be easier to create the base and to obtain a properly humidity-free cookie.

Basil sponge cake

115g pasteurized egg yolks

65g granulated sugar

15g basil essential oil

320g pasteurized egg whites

140g granulated sugar

15g iinvert sugar

162g cake flour

90g almond powder

56g fresh basil leaves

1g fine salt

Combine the egg yolks and sugar and start to whip. At the same time, whip the egg whites and sugars.

In a food processor, mix the flour , almond powder and basil leaves, and crush until a homogeneous, gren-colored flour is obtained.

Pass through a sieve.

Add the basil oil to the egg yolk and sugar mixture.

Mix a small amount of the egg white and sugar meringue into the egg yolks and gently fold in the dry ingredients.

Finish by floding in the remaining meringue.

Pour into a 1.4-cm-high frame on a 60x40-cm sheet pan.

Bake in a convection oven at 200℃ for 8.5 minutes, vent closed.

Once cooled , cut the sponge with the help of a 14-cm cutter and freeze.

It is very important to crush the basil together with the flour and almond at the last minute, as it would oxidize and the green color would be lost if done two early.

Light Zephyr and green apple ganache

332g Zéphyr white chocolate, 34% cocoa

8g gelatin sheets

105g green apple purée

420g green apple purée

15g fresh lime juice

Heat the first measurement of apple to 60℃ and whisk in the previously hydrated gelatin sheets to dissolve.

Mix the gelled purée with the melted white chocolate. Process with an immersion blender to ensure a correct emulsion.

Add the remaining apple purée together with the lime juice and finish the emulsion properly. Cool the ganache down to 28℃.

Whipped green apple and basil gel

210g liquidized green apple, unpeeled

24g lime juice

274g green apple purée

125g basil water

90g dextrose

25.5g instangel

Combine 100g of the liquidized apple, lime juice and dextrose and heat up to 60℃.

Add the syrup to the remaining juice mixed with the apple purée and basil water. Add te instangel and process with a handhelp blender .

Reserve in the refrigerator for 30 minutes. Whip.

Assembling of the insert:

Place a 3.5-cm acetate strip around the crumble.

Pipe 130g of green apple ganache over the crumble and seal with the basil sponge . Freeze.

Fill with the whipped basil gel up to the edge of the acetate strip and reserve in the freezer. Spare the remaining gel for decoration.

Zephyr and green apple mousse

615g green apple purée

1.4g xanthan

26g fresh lime juice

16.6g gelatin sheets

466g Zéphyr white chocolate , 34% cocoa

295g pasteurized egg whites

215g dextrose

285g semi-whipped cream

Mix the apple purée with the inulin and xanthan , process with a handhelp blender and leave to set for 15 minutes.

Heat the lime juice with 20% of the apple purée to 60℃ and whisk in the previously hydrated gelatin sheets to dissolve.

Combine both mixures and pour over the white chocolate, previously melted to about 45℃. Process with a handhelp blender to ensure a correct emulsion. Make sure the temperature of the ganache is approximately 26℃.

Combine the egg whites and dextrose and heat up to 55℃. Whip to a thick meringue.

Once cooled, gently fold the meringue into the ganache and finish by folding in the semi-whipped cream.

By mixing the purée with the inulin and xanthan, the water contained in the purée becomes stable, which is very important taking into account that the amount of purée in this recipe is quite high.

Green chocolate for the apples

500g Blanc Satin white chocolate, 29% cocoa

2.4g fat-soluble green color

1.8g fat-soluble white color

1.6g fat-soluble yellow color

Melt the white chocolate to 45℃ and add the colors.

Process with an immersion blenderuntil the mixture is homogeneous.

Chocolate apples

Line 5-cm, 4-cm and 3-cm hemisphere molds with a very thin layer of pre-crystallized green chocolate.

Once crystallized, fill the molds with pre-crystallized white chocolate and allow to crystallize.

Unmold and polish the pieces on a hot plate until the desired size is obtained, being very careful so that the colors do not get mixed up.

With the help of a cone filled with pre-crystallized dark chocolate, pipe dots in the shape of apple seeds on top of some pieces. Finish with a thin layer of lacquer spray.

White spray

600g Blanc Satin™ white chocolate, 29.2% cocoa

400g cocoa butter

Separately melt the couverture and cocoa butter to 40-50℃. Combine.

Basil sprouts

Pipe 315g of white chocolate and apple mousse in the required mold.

Place the insert and freeze.

Unmold the cake and place some irregular dollops of whipped gel on the surface.

Apply the white spray to give a velvety texture to the cakes.

Place the decoration and finish the cake with some basil sprouts.

今天穿越到哪个朝代呢?▼这个“狗不理”尝尝

牛帅牛帅的Guillaume Mabilleau作品哦

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